This dairy free yellow cake is perfectly sweet with a tender crumb, and tastes amazing topped with chocolate frosting!
Pour the batter into the cake pans, then bake at 350 degrees for 28-32 minutes, or until a toothpick pulls out from the center clean.
While the cake is cooling, prepare the frosting. Combine the dairy-free butter, cocoa powder, powdered sugar, and ¼ cup of oat milk in a large mixing bowl. Using a stand mixer with a whisk attachment or a hand mixer, combine the ingredients together until a light, fluffy frosting forms. Add additional oat milk by the tablespoon as needed to achieve the right texture for your frosting.
This cake yields 12 regular size slices or 16 small slices. The nutrition analysis below is based on 12 servings. If serving in 16 slices instead, the calories would be reduced to 386 per slice.
Nutrition analysis (approximate per slice): 516 calories, 20.5 g fat, 9 g saturated fat, 415 mg sodium, 79.5 g carbohydrate, 2.5 g fiber, 56 g sugar, 5 g protein, Vitamin D: 3%, Calcium: 8%, Iron: 11%, Potassium: 2%